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The Best Recipe for Brioche Donuts 2023

Brioche Donuts


This recipe for Brioche Donuts will help you make the best doughnuts you’ve ever had. Brioche donuts are easy to make and are rich and buttery but still fluffy. They make a delicious dessert or sweet snack at any time of the day.

If you like brioche, you should try making brioche bread and brioche buns with these recipes.

Brioche Donuts

Brioche Donuts

Brioche doughnuts and bread are just richer versions of traditional bread and donut recipes.

A basic bread recipe calls for water, flour, salt, and yeast, whereas brioche calls for eggs, milk, and butter. As a result, “rich bread” was coined.

Brioche dishes, with their buttery flavor and texture, are frequently used in sweet recipes such as my brioche French toast or bread pudding.

However, they contain less sugar than most bread or donut recipes. Brioche bread is frequently substituted for ordinary bread. Brioche buns, for example, are ideal for serving with homemade burgers.

What you need to make this brioche

  • Warm water is needed to activate the yeast. 
  • Warm milk is also needed. Active yeast. 
  • Granulated sugar is used to activate the yeast and is added to the dough. 
  • Salt. 
  • Eggs give the donuts a richer flavor. 
  • Unsalted butter, which gives brioche its buttery flavor.
  •  All-purpose flour.

How to create Brioche Donuts

This recipe will guide you through making your brioche doughnuts from scratch. The proofreading procedure does not require much time, but patience is needed.

Remember that you will be rewarded when you bite into one of these delectable, highly flavored, perfectly fluffy desserts like Fluffy Chocolate Donut with Nutella

How brioche donuts are made

1. Make the yeast foam. Add the warm water, milk, and 1 tsp of sugar and yeast to a measuring cup. Whisk. It should be foamy after about 10 minutes.

2. Mix the ingredients. Put the flour, salt, sugar, frothy yeast, and eggs in the bowl of a stand mixer. Mix at medium to high speed with the hook attachment.

3. Put in some butter. When the dough starts to come together, add the softened butter and mix again for about 8 minutes or until the dough is smooth and elastic.

4. Let the dough get bigger. Put the dough in a bowl that has been greased and cover it with plastic wrap or a kitchen towel.

Let it rise for about an hour in a warm place or until it doubles in size. Don’t let it grow for too long, or the donuts will taste and feel bad.

5. Hit and check again. Punch down the dough, reshape it, and let it rise again until it’s twice as big (about an hour).

Brioche Donuts dough

6. Spread out the dough. Put the dough on a surface with a lot of flour. Sprinkle the dough with more flour, and then use a rolling pin to roll it out until it’s about 3/4 inch thick.

7. Cut and let rise. Use a biscuit cutter to cut the dough, and put the donuts on a baking sheet. Let them rise for half an hour.

8. Cook the doughnuts. Pour about 2 inches of oil into a pot with a heavy bottom and heat it to between 360 and 375oF.

Donuts should have a few minutes spent frying on each side until they reach a golden brown color.

9. Let it cool. Put the donuts on a baking sheet lined with paper towels to soak up any extra oil. Let them cool completely before filling them with the filling of your choice.


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How to make the best brioche donuts, with tips and frequently asked questions

I have tried a lot of different brioche recipes, like my braided Nutella brioche, brioche bread pudding, and brioche hot cross buns.

So, I’ve learned a few things about how to make brioche recipes, and I’ll tell you about them below.

Brioche donuts

Can dough rise overnight?

Yes! Allowing any brioche recipe to rise in the refrigerator overnight is the finest preparation method. By placing the dough in the fridge, excessive fermentation is prevented.

This recipe for donuts offers a speedier approach to saving time. I let the dough double in size at room temperature while covered. Typically, this takes around an hour.

Oil temperature for frying

Check the temperature of your frying oil frequently and keep it between 360 and 375 degrees Fahrenheit.

  • 1-If the oil temperature is too high, the donut’s exterior will burn while the interior remains uncooked.
  • 2-If the temperature is too low, you’ll need to fry it for longer to get a lovely outside, but the interior will be dry and overcooked.

Can these donuts be frozen?

Yes, these brioche donuts can be frozen. Wrap them tightly in aluminum foil, then put them in a ziplock freezer bag.

When you’re ready to eat them, let them defrost at room temperature for about an hour before putting them in the oven or microwave for about 15 to 20 seconds, checking after the first 10 seconds to see if they’re done.

Putting away brioche donuts

These brioche donuts can be stored neatly wrapped and in an airtight container or bag.

They will last for one to two days at room temperature, one week in the refrigerator, and two to three months in the freezer.

If you have filled your brioche donuts, you should always store them in the refrigerator or freezer and never leave them out.

Can I make them ahead of time?

This doughnut recipe can be prepared a day in advance by allowing the brioche dough to rise in the refrigerator overnight.

The following day, before using your brioche dough, punch it down and reform it. Allow the dough to rise again before rolling it out and cutting donuts.

What exactly is brioche dough?

Lean dough, such as ciabatta, bagels, and sourdough, is typically composed of flour, water, yeast, and salt. In contrast to the enriched dough, these doughs usually contain less fat.

Enriched dough generally is rich in butter, eggs, milk, and sugar, increasing the dough’s fat content, sweetness, and tenderness. Brioche and challah are the most popular kinds of enriched dough.

Typically, brioche dough comprises eggs, milk, and/or butter. The ratios are generally recipe-specific,

but the primary distinction between brioche and challah is that traditional challah does not contain dairy, has many more egg yolks, and is made with olive oil.

The addition of fat and sugar makes the dough extraordinarily tender and airy. Consider French toast or a doughnut filled with creamy cream.

Making dough can be scary since it sounds much more complicated than it is. There is a great deal of science underlying baking,

Particularly yeast bread, which is quite fascinating, but I’ll save you the nerdy details. A few considerations are provided below.

What kind of yeast should be used for brioche dough?

I wanted to make a separate section explaining how to use active dry yeast and instant yeast in this recipe. I’ve made this recipe many times with both kinds, and they both taste great.

The recipe calls for instant yeast because it is easier and faster, but you can use active dry yeast instead by following these steps.

Active dry yeast must be “activated” before it can be used. Mix the yeast, HALF of the sugar, and the warm water in a large cup. Then, let it sit for 10 minutes. On top of the mixture, there should be a thick layer of foam.

Brioche donuts

If the mixture of water and yeast doesn’t need foaming after 10–15 minutes, either the water is too hot and kills the yeast, or the yeast has died. Ensure the water is less than 120 °F (50 °C) to be safe.

After the mixture has foamed, mix it with the rest of the ingredients and start kneading.

If I use instant yeast, I add it to the flour, sugar, and salt in the bowl. Then add the eggs, the butter, and the water.

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